4.5
2 ratings

Stuffed Portobello Mushrooms

Attention all vegetarians, it's time to get grilling this season
mushrooms

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This recipe is courtest of The Daily Meal Staff

Ingredients

  • 3 Portobello mushroom caps
  • 1 Tablespoon canola oil
  • 4 Ounces cream cheese
  • 1 Cup shredded cheddar cheese
  • 1 Teaspoon garlic powder
  • 2 Cups spinach, finely chopped
  • salt and pepper to taste

Directions

Heat your grill to medium heat. 

Clean the mushrooms with a damp paper towel. Dry well. 

Remove the black gills using a spoon. Using your hands rub oil on the outside of the mushroom. 

In a large mixing bowl, combine softened cream cheese, cheddar, garlic powder, and spinach. Add salt and pepper to taste.

Divide cheese mixature between the three prepared mushroom caps. Place on the frill, cover and cook for about 10 minutes.

Serve hot. 

Nutritional Facts
Servings3
Calories Per Serving335
Total Fat30g47%
Sugar2gN/A
Saturated15g75%
Cholesterol80mg27%
Protein12g25%
Carbs4g1%
Vitamin A331µg37%
Vitamin B120.4µg7.2%
Vitamin B60.1mg5.1%
Vitamin C6mg10%
Vitamin D0.5µg0.1%
Vitamin E2mg8%
Vitamin K103µg100%
Calcium314mg31%
Fiber0.8g3%
Folate (food)56µgN/A
Folate equivalent (total)56µg14%
Iron0.9mg5%
Magnesium32mg8%
Monounsaturated9gN/A
Niacin (B3)0.7mg3.6%
Phosphorus244mg35%
Polyunsaturated2gN/A
Potassium252mg7%
Riboflavin (B2)0.3mg17.9%
Sodium398mg17%
Trans0.5gN/A
Zinc2mg11%